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Make time for Thyme-N-Honey – Buffalo Rising

At the beginning of the pandemic, when the world began to shut down, people did one of two things. They either hunkered down, reading books, watching TV, cooking, etc., or they used the downtime to figure out what they were going to do next.

For people like Steve Forman, he’s never been idle, so when he found himself sitting around the house, he knew he had to find something to keep himself busy.

“I was at home driving my nasty wife,” Steve said [laughing]. “I’m the regional executive director of Delaware North Sportservice, which means I’m used to staying busy. I told my wife I’d do a Facebook Live cooking demonstration on a random Thursday evening. She it turned out to be a huge success. People were looking for entertainment, and they were also looking to learn things. I started getting requests to do more virtual classes, which turned into private cooking classes. I chose the name Thyme-N -Honey for business because it’s a bridge to ‘sweet and salty’ and it’s a nice little phrase.”

Steve with Corey Kadish
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Eventually, Steve launched the Thyme-N-Honey Facebook page, and to this day offers a free cooking demonstration, every Thursday at 7:00 p.m. He’s even been known to have a special guest on his show, like Corey Kadish, who is Steve’s sous chef at the KeyBank Center. The two have an amazing relationship, which results in lots of funny banter and sensational dishes.

For smaller in-person classes, Steve cooks at Food E in Chandler (guilt-free built kitchen). For his larger classes, he rents out The Artisan Culinary Loft on Amherst Street.

For Steve, Thyme-N-Honey is a dream gig. It gives you the freedom to do what you love to do, while teaching others how to cook or how to elevate their dishes.

“I’ve been cooking since I was 15,” Steve told me. “I knew I wanted to cook even before that. When I was little, my teacher sent me home with a cookie recipe. My mom taught me how to scale everything and how to make the dough. People loved them I’m not kidding you when I say that every day for the next year I made a version of snickerdoodle cookies. My father finally had to say, “No more!”

Steve started working in restaurants as a dishwasher and then cooked on the line. He went to culinary school and then to Buffalo State University for the Hospitality and Tourism Curriculum. Over the years, he has worked at top restaurants such as The Sagamore Resort in Lake George (he grew up in Ballston Spa, NY), numerous restaurants in Saratoga Springs, and was the Executive Chef at EB Green’s Steakhouse in Buffalo.

Now, Steve has the best of all worlds. He has a great day job and is enjoying a lot of recent fanfare with Thyme-N-Honey.

“My goal is to help people enjoy cooking at home again,” said Steve. “I show them simple techniques to help them elevate their dishes. It’s relaxed and fun – cooking shouldn’t be intimidating. For example, there are many people who do not know how to cook pasta well. They wash the pasta after cooking it. No! Drain and let cool on a pan. The structure of the pasta gives body to the dish. Otherwise, it will be loose. Whether you’re cooking Asian, Spanish, Italian, French… there are ground rules. You have to do it right. I love food science and innovation. I also like to show others how to follow the basic rules. Come take a class and see what I mean.

Upcoming Thyme-N-Honey classes range from:

  • Moroccan cooking class
  • Bold and spicy dips and artisan cookie creations
  • Italian cuisine: creamy Alfredo sauce and bold Bolognese sauce; proper cooking of the pasta

Feel free to sign up for an in-person class or join Steve on his Thyme-N-Honey Facebook page every Thursday at 7pm for a free cooking demonstration. Whichever route you choose, you’ll be in good hands, guided by a chef who wants everyone to have the basic cooking skills that will make for a happier, healthier and more delicious home.


Photos courtesy of Thyme-N-Honey